Baked Cod Fish Dinner (Printable)
Tender cod fillets baked with lemon, herbs, and colorful vegetables for a light and healthy meal.
# What You'll Need:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - 2 tablespoons olive oil
03 - 1 lemon, sliced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - Salt and freshly ground black pepper, to taste
→ Vegetables
08 - 1 red bell pepper, sliced
09 - 1 yellow bell pepper, sliced
10 - 1 small red onion, thinly sliced
11 - 5 oz cherry tomatoes, halved
12 - 2 garlic cloves, minced
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease a large baking dish.
02 - Arrange the bell peppers, red onion, cherry tomatoes, and garlic evenly on the tray. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
03 - Place the cod fillets on top of the vegetables. Drizzle the remaining olive oil over the fish. Sprinkle with thyme, oregano, and half the parsley.
04 - Top each fillet with lemon slices. Season lightly with salt and pepper.
05 - Bake in the preheated oven for 18–20 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender.
06 - Remove from the oven, sprinkle with the remaining parsley, and serve immediately.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup is practically nonexistent
- The cod stays incredibly moist while the vegetables become sweet and tender
- It comes together in under 40 minutes but tastes like something you would order at a nice restaurant
02 -
- Overcooking cod is the biggest mistake, so check at 15 minutes and pull it when it just flakes
- The vegetables create a natural juices bed that keeps the fish moist, so do not skip that layer
03 -
- Pat the cod fillets dry with paper towels before seasoning them for better browning
- Let the pan rest for 5 minutes after baking so the juices redistribute